When I told Deb Perelman of Smitten Kitchen that I was doing a complete revision of The Great Book of Chocolate, which included adding new recipes, she insisted that I include her Chocolate-Olive Oil Spread. For those who follow Deb know that when she says something is delicious and worth making, you not only listen, but in my case, you spread the word. No pun intended.
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As luck would have it, Deb was recently in Paris so I invited her into my kitchen to make her Chocolate-Olive Oil Spread. As you can see in the video, not only is the recipe fun to make, but its very easy as well. And unlike store-bought spreads, you know exactly what’s in it. The only thing that’s a bit tricky is to get it to just the right consistency for spreading. But if I can do it, so can you.
Deb finishes the dark chocolate spread by leaving it on the counter at room temperature for a few hours, whereas in The Great Book of Chocolate, I’m a bit more impatient so I place it in the refrigerator until it reaches the right consistency, then transfer it to a jar. Because it has no dairy, it can be stored at room temperature.
After you make this spread, if you find that it’s too firm, a few seconds in the microwave will soften it just enough to make it spreadable. If you don’t have a microwave, you can warm the jar in a small saucepan of warm water. The temperature of your room can be a factor, and I did find that using a high-percentage chocolate — one that’s 70% or more cacao solids — will firm up more solidly than one that’s 50-55% cacao solids, which is what we used in the video.
Chocolate-Olive Oil Spread |
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| From The Great Book of Chocolate, adapted from Smitten Kitchen Keepers by Deb Perelman |
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Ingredients
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| 1/2 |
cup (70g) powdered sugar |
| 1/4 |
cup (25g) unsweetened cocoa powder, preferably Dutch-process |
| 4 |
ounces (115g) bittersweet or semisweet chocolate, chopped |
| 1/2 |
cup (125ml) fruity olive oil |
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Flaky sea salt, such as fleur de sel or Maldon |
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Preparation
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| Step 1 |
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| Sift together the powdered sugar and cocoa powder in a small bowl to remove any lumps. |
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| Step 2 |
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| In a medium saucepan, warm the chocolate and olive oil over low heat, stirring it frequently, just until the chocolate is melted. Remove from heat and use a whisk to stir in the cocoa powder mixture, until smooth. |
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| Step 3 |
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| Scrape the chocolate spread into a small bowl and refrigerate until it's spreadable, which can take up to 2 to 3 hours. Check it every 15-20 minutes to see how it's going. Once it's as firm as runny chocolate pudding, scrape the spread into a jar and store it at room temperature until ready to serve. |
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| Step 4 |
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| The spread can be stored at room temperature for up to two weeks, or refrigerated up to one month. If refrigerated, let come to room temperature before serving. |
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